Jalapeno Popper Cheese Ball Food

JALAPENO POPPER CHEESE BALL

Steps:

• Combine all ingredients except bread crumbs in a large bowl.
• Form mixture into a large ball, or two smaller ones.
• Roll ball(s) in the bread crumbs.
• NOTE: If you make two smaller cheese balls, you may need more bread crumbs, depending on how heavily you coat them.
• Place in a small bowl or on a plate and refrigerate until firm.

JALAPENO POPPER CHEESE BALL

Steps:

• Combine cream cheese, cranberries, green onion, and jalapeno pepper in a bowl and mix well. Form into a ball and chill for at least 2 hours before serving.

DECONSTRUCTED JALAPENO POPPERS BALLS

Steps:

• Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).
• Refrigerate at least 30 minutes to an hour.
• Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.
• Beat the two eggs in a shallow bowl.
• Dip each coated ball into the egg and then roll again in the breadcrumbs.
• Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.
• Refrigerate the finished balls for at least another hour, up to overnight.
• Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.
• They hold up best if you let them sit for a couple minutes before eating.

JALAPENO POPPER CHEESE BALL

Steps:

• 1. Using a stand or hand mixer on medium speed beat your cream cheese, sour cream, garlic powder, onion powder and black pepper until smooth and creamy. Turn to low and mix in 1 1/2 cups of cheddar cheese, half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions. Combine your reserved cheddar, bacon, jalapenos and green onions in a small zipper storage bag and store in the refrigerator.
• 2. Lay out a large piece of plastic wrap on a counter top. Spoon the cheese into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the cheese into a ball. Refrigerate the cheese ball overnight.
• 3. Remove the cheese ball about 20 minutes prior to serving. Spread your reserved cheddar, bacon, jalapenos and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved toppings.